Fruit and Cream Cakes

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Fruit and Cream Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
299
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie299 kcal(14 %)
Protein4.9 g(5 %)
Fat20.19 g(17 %)
Carbohydrates26.18 g(17 %)
Sugar added9.61 g(38 %)
Roughage1.08 g(4 %)
Vitamin A139.08 mg(17,385 %)
Vitamin D0.76 μg(4 %)
Vitamin E2.37 mg(20 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate43.24 μg(14 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C17.19 mg(18 %)
Potassium102.71 mg(3 %)
Calcium92.19 mg(9 %)
Magnesium22.59 mg(8 %)
Iron1.14 mg(8 %)
Iodine16.59 μg(8 %)
Zinc0.21 mg(3 %)
Saturated fatty acids7.46 g
Cholesterol60.13 mg
Author of this recipe:

Ingredients

for
12
For the muffins
1 ½ cups
½ cup
2 teaspoons
½ teaspoon
2
½ cup
cup
½ cup
plain Yogurt
To decorate
1.333 cups
cream (48% fat)
2 tablespoons
12
Strawberries (halved)
powdered sugar (for dusting)

Preparation steps

1.
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until only just combined.
5.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
To decorate: whisk the cream and icing sugar until thick, but not stiff. Spoon a little on top of each muffin and decorate with the halved strawberries. Sift over a little icing sugar just before serving.
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